Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Blanch the Asparagus: Trim the tough ends off the asparagus. Blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Transfer to ice water to stop cooking.

Prepare the Lemon Dill Vinaigrette: In a medium bowl, whisk together lemon juice, olive oil, and dill for about 30 seconds until emulsified.

Combine the Ingredients: In a large mixing bowl, combine cooled pasta, blanched asparagus, and peas. Gently stir until evenly mixed.

Mix in the Vinaigrette: Pour the vinaigrette over the pasta mixture and gently toss to coat each ingredient evenly.

Let it Rest: Cover and let the salad rest at room temperature for at least 10 minutes before serving.